Outback Steakhouse Potato Soup – Copycat Recipe (Creamy, Hearty & Easy!)

Introduction

Did you know that creamy potato soups are among the top 10 most-ordered restaurant appetizers in the U.S.? Yet many home cooks assume recreating their favorite restaurant soup—like the famous Outback Steakhouse Potato Soup Copycat Recipe—requires secret ingredients or professional techniques.

What if you could make that thick, creamy, loaded baked potato soup at home in under an hour—with simple pantry staples?

This copycat version captures everything you love about Outback’s signature soup: velvety texture, tender potatoes, crispy bacon, melted cheddar cheese, and rich flavor in every spoonful. Whether you’re craving comfort food on a chilly evening or planning a cozy family dinner, this recipe delivers restaurant-style results at a fraction of the cost.

Ingredients List

This Outback Steakhouse Potato Soup Copycat Recipe focuses on hearty ingredients and bold, creamy flavor.

Main Ingredients

4 large russet potatoes, peeled and diced
6 slices bacon, cooked and crumbled
1 small onion, finely diced
3 cloves garlic, minced
4 tbsp unsalted butter
¼ cup all-purpose flour
4 cups chicken broth
2 cups whole milk
1 cup heavy cream
1 ½ cups shredded sharp cheddar cheese
½ cup sour cream
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika

Optional Toppings

Extra shredded cheddar
Chopped green onions
Additional bacon bits
Cracked black pepper

Ingredient Insights & Substitutions

Russet Potatoes provide the best starchy, creamy texture.
Sharp Cheddar enhances bold flavor.
Half-and-Half can replace heavy cream for lighter option.
Gluten-Free Version: Use cornstarch instead of flour for thickening.
Vegetarian Option: Use vegetable broth and omit bacon.

The combination of butter, flour, and dairy creates that signature thick, velvety texture similar to the restaurant version.

Timing

Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes

Compared to slow-simmered potato soups that take over 90 minutes, this copycat recipe reduces cooking time by nearly 40% without sacrificing creaminess.

Perfect for weeknight comfort food.

Step-by-Step Instructions

Step 1: Cook the Bacon

In a large pot, cook bacon until crispy.

Remove bacon and set aside, leaving about 1 tablespoon of bacon fat in the pot for flavor.

Step 2: Sauté Aromatics

Add butter to the pot.

Sauté onions for 3–4 minutes until translucent.

Add garlic and cook 30 seconds until fragrant.

This builds depth before adding liquids.

Step 3: Create the Roux

Sprinkle flour over onions and stir continuously for 1–2 minutes.

This forms a roux, which thickens the soup.

Avoid browning the flour too much.

Step 4: Add Broth and Potatoes

Gradually whisk in chicken broth to prevent lumps.

Add diced potatoes.

Bring to a simmer and cook for 15–20 minutes until potatoes are fork-tender.

Step 5: Add Milk and Cream

Stir in milk and heavy cream.

Simmer gently for 5–7 minutes until soup thickens.

For smoother texture, mash some potatoes directly in the pot.

Pro Tip: Blending 1–2 cups of soup and returning it to the pot creates ultra-creaminess.

Step 6: Add Cheese and Sour Cream

Lower heat.

Stir in shredded cheddar cheese and sour cream.

Mix until fully melted and smooth.

Season with salt, pepper, and smoked paprika.

Step 7: Garnish and Serve

Top with crispy bacon, extra cheese, and green onions.

Serve hot with crusty bread.

Nutritional Information (Per Serving – Approximate)

Calories: 420–480 kcal
Protein: 15g
Carbohydrates: 35g
Fat: 28g
Saturated Fat: 14g
Sodium: 750mg
Calcium: 25% DV

This hearty soup is rich and indulgent, similar in calorie range to restaurant versions but fully customizable at home.

Healthier Alternatives for the Recipe

1. Lower-Calorie Version

Use 2% milk instead of heavy cream.

2. Reduced-Fat Option

Use light sour cream and reduced-fat cheddar.

3. Extra Fiber Boost

Leave potato skins on for added nutrients.

4. Lower Sodium

Use low-sodium broth and reduce added salt.

5. Dairy-Free Option

Use coconut milk and dairy-free cheese alternative (flavor will differ slightly).

These swaps make this Outback Steakhouse Potato Soup Copycat Recipe adaptable for various dietary preferences.

Serving Suggestions

This creamy potato soup pairs well with:

Steak dinners
Grilled chicken
Side salads
Garlic bread
Dinner rolls

Hosting Tip: Serve in bread bowls for a restaurant-style presentation.

It also works beautifully as a starter for holiday meals or cozy winter gatherings.

Common Mistakes to Avoid

1. Overcooking the Potatoes

They should be tender, not mushy.

2. Adding Cheese on High Heat

High heat can cause cheese to separate.

3. Skipping the Roux

Roux creates that thick, authentic texture.

4. Not Stirring Enough

Prevents lumps during thickening.

5. Over-Salting Early

Cheese and bacon add natural saltiness.

Avoiding these mistakes ensures smooth, creamy soup every time.

Storing Tips for the Recipe

Refrigerate: Store in airtight container up to 4 days.
Reheat: Warm gently over low heat, stirring frequently.
Freeze: Not ideal due to dairy content (may separate).
Make Ahead Tip: Soup thickens overnight—add splash of milk when reheating.

Flavor often deepens after resting.

Conclusion

This Outback Steakhouse Potato Soup Copycat Recipe delivers creamy texture, tender potatoes, crispy bacon, and rich cheddar flavor in under an hour. It’s comforting, satisfying, and perfect for cozy dinners at home. Try it today, leave a comment below, and subscribe for more restaurant-inspired copycat recipes!

FAQs

Can I make this soup in a slow cooker?

Yes. Cook potatoes, broth, and aromatics on low for 6 hours, then stir in dairy at the end.

Why is my soup too thin?

Simmer longer or mash more potatoes to thicken naturally.

Can I make it vegetarian?

Yes. Use vegetable broth and omit bacon.

Is this recipe gluten-free?

Not as written, but you can substitute cornstarch for flour.

How do I make it extra thick like the restaurant?

Blend part of the soup and return it to the pot for a thicker texture.